Crab Roe Tofu, a sumptuous dish hailing from Beijing’s rich culinary tradition, melds the delicate flavors of crab roe with the soft texture of tofu. Here’s a stepbystep guide to preparing this savory delight.
Ingredients:
Fresh crab roe (50g)
Soft tofu (400g)
Spring onions (finely chopped, 23 stalks)
Ginger (grated, 1 tsp)
Soy sauce (1 tbsp)
Shaoxing wine (1 tbsp)
Chicken broth (200ml)
Salt (to taste)
White pepper (to taste)
Sesame oil (1 tsp)
Cornstarch (1 tbsp, mixed with 2 tbsp water for thickening)
Steps:
1. Preparation of Tofu:
Gently remove the soft tofu from its package.
Cut the tofu into 2 cm cubes.
Blanch the tofu cubes in boiling water for 2 minutes to firm them up.
Drain and set aside on a plate.
2. Cooking the Aromatics:
In a wok, add a splash of sesame oil over medium heat.
Sauté grated ginger and chopped spring onions until fragrant, about 12 minutes.
3. Adding Fluids:
Pour in the chicken broth and bring to a gentle simmer.
Stir in the soy sauce and Shaoxing wine.
4. Incorporating Tofu:
Carefully add the blanched tofu cubes to the simmering broth.
Season with salt and white pepper to taste.
5. Crab Roe Addition:
Gently fold in the fresh crab roe, ensuring not to break the tofu. Allow it to simmer for another 23 minutes for the flavors to meld.
6. Thickening the Sauce:
Stir the cornstarch mixture well and gradually add it to the wok, stirring continuously until the sauce thickens.
7. Plating:
Transfer the crab roe tofu to a serving dish, garnish with extra chopped spring onions for a fresh touch.
This elegant dish showcases the harmony of flavors, with the subtle brininess of crab roe beautifully complementing the silky tofu. Perfect for a family meal or dinner gathering, it encapsulates the essence of Beijing’s vibrant food scene. Enjoy!